Crock-Pot Cassoulet

[Guest guest]

Crock-Pot Cassoulet

 

1 bay leaf

4 sprigs parsley

1 sprig rosemary

1 sprig thyme, chopped

1 sprig savory

2 Tbsp. extra virgin olive oil

1 white onion, diced

2 large carrots, peeled and diced

2 celery stalks, diced

1 lb. button mushrooms, sliced

1 lb. dry great northern beans, soaked overnight*

2 garlic cloves, crushed

4 cups vegetable broth

1 vegetable bouillon cube

Salt and black pepper, to taste

 

Wrap the bay leaf, parsley, rosemary, thyme, and savory in cheesecloth. Tie with

twine.

Add all the ingredients, except the salt and pepper, to the crock pot and cook

on low for 6 hours. Remove the herb bundle before serving. Season with the salt

and pepper.

 

Makes 4-6 servings

 

*Note: To reduce cooking time for the beans, cover them with water and bring to

a boil. Boil for 2 minutes. Cover and let stand for 1 hour before using.

 

casseroles_and_crockpots/

My group for all kinds of one-dish meals.

 

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